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Nutritional data and the nutrient composition of the foods on this site have been estimated from USDA FoodData Central ingredient data and should be used for informational purposes. Medically necessitated intakes should always be validated.
16,814 of 100,000 recipes + 2,030 desserts. Every recipe on this site is a hand-built original. Desserts ride on top and never count toward the 100,000 — that total is recipes only.
Cauliflower, potato, onion, and quinoa simmered and blended with cashews and milk into a smooth soup. Parsley powder and black sesame powder finish the bowl.
Spaghetti is stir-fried in garlic and peperoncino oil with shrimp and chamnamul greens, then finished with Grana Padano. The herbaceous greens stand in beautifully for basil or spinach.
Strong-brewed chamomile tea blended with sweet lychee drink at about one to four. Cranberries and rosemary finish the glass, and it can be served cold or gently warmed.
Chapagetti noodles are stir-fried gan-jjajang style with pork loin, cabbage and onion in soy and oyster sauce, using reserved noodle water to loosen the sauce. Cucumber and boiled egg top the glossy noodles if using them.
A rolled omelet wrapped around seaweed-rolled spinach and cheese, seasoned with tuna extract. Slicing reveals a green-and-yellow spiral in every piece.
A chewy Brazilian-style cheese bread made with tapioca starch, milk, egg, and cheese, blended and baked until puffed. The crumb stays stretchy and moist inside its crisp shell.
Spicy marinated chicken thigh is stir-fried with vegetables and rice cakes on a griddle, then fried with rice in the same sauce and finished with melted mozzarella in the center. Everything gets dragged through the cheese before eating.
Chopped dumplings are mixed with rice, vegetables, and egg, then pan-fried into round patties topped with melted cheese. It is a clever way to turn leftover dumplings and rice into a new meal.
A matcha latte capped with a sweet-salty cheese foam of cream cheese, fresh cream, and condensed milk. The foam is poured thick so the first sips are creamy and the last are pure matcha.
Emmental and Gruyère are melted with white wine in an earthenware pot, seasoned with garlic, pepper, and nutmeg. The fondue stays silky thanks to a spoonful of starch water.
Stacked white bread is layered with sweet garlic butter and cheddar, air-fried, and drenched in a melted cheddar sauce. It pulls apart into buttery, garlicky pieces.
Julienned potato is mixed with pizza cheese, salt, and pepper and pan-fried into a lacy, crisp pancake. The cheese melts into the potato and holds every strand together.
Rice paper layered with seasoned seaweed and cheese is microwaved until it puffs into crisp bugak. The cheese melts between the layers as the rice paper crisps.
Fluffy steamed eggs are cooked in an earthenware pot and finished under a blanket of melted mozzarella and cheddar. Stirring as they set keeps the curds soft and cloud-like.
Fried tofu pockets are filled with tomato-seasoned crumbled tofu instead of rice, topped with mozzarella, and baked. They are a lighter, protein-rich take on yubu sushi.
A tortilla pizza whose edges are rolled around string cheese to make a stuffed cheese crust, topped with tomato sauce, fresh mozzarella, and cherry tomato. Basil pesto goes on after baking so it stays green and fragrant.
Softened garaetteok skewers are wrapped in sheets of pan-melted pizza cheese and served with a ketchup and gochujang sauce. The cheese firms into a chewy blanket around the rice cakes.
Beef short ribs soaked, blanched and braised in a blended sauce of Korean pear, garlic, soy, sake and chili flakes with carrots and potatoes, finished with cheese.
Chocolate-marbled cupcakes hide a whole cherry in the center and wear a pink cherry jubilee cream of cream cheese and homemade cherry sauce. They are rich, fruity, and celebration-ready.
Shaved ice made from frozen cola is piled high, ringed with fresh cherries, and drizzled with cherry syrup and condensed milk. It tastes like a cherry cola turned into a snow cone.
Whole garlic cloves and cherry tomatoes roast in olive oil until sweet and jammy, then get folded with basil pesto and a shower of Grana Padano for tearing bread through.
Cube pound cakes with chestnut paste in the batter and whole candied chestnuts (bonui bam) inside, brushed with syrup and topped with chestnut cream and chestnuts.
Two playful sweets built on chewy rice cake ice cream: one toasted in bread with soybean powder and cereal, the other crowned with warm butter and red bean jelly. Both are best eaten while the centers are still cold and stretchy.
Whole thighs, marinated for just half an hour and sliced after cooking, over stone-pot rice with the classic zucchini, carrot, sprout, spinach and shiitake set and a fried egg.
Ground chicken tenderloin patties are fried in butter and served under an onion and mushroom sauce of ketchup, Worcestershire, and red wine. A fried egg on top makes it a full hamburg-steak plate.
Large salad leaves are wrapped around grilled chicken breast, avocado, ricotta, cherry tomato, and pickles with sweet chili sauce, then rolled and halved like a burrito. The leaves stay crisp because the filling is warm, not hot.
A rice bowl topped with soft scrambled egg and soy-glazed chicken breast and onion, finished with ribbons of mayonnaise. The minced garlic and cooking wine keep the chicken savory rather than sweet.